10-12large kalamata olivespitted and chopped (optional, not in picture)
Coat a non-stick pan with cooking spray or drizzle with a little bit of olive oil and heat over medium heat. Add onion, garlic, salt and pepper and cook until the onion becomes translucent, about 3-4 minutes
Add za'atar, eggplant and zucchini and continue cooking until the vegetables start to colour and become tender, again about 3-4 minutes.
Add tomato and canned tomatoes, bring to a boil then lower heat and simmer for 6-8 minutes, until most of the liquid from the canned tomato is evaporated.
Stir in fresh parsley and transfer to serving plates.
Sprinkle crumbled feta and kalamata olives (if using) overtop and serve immediately, with a side of warm quinoa.